Month: May 2016

In this episode we discuss all things Intuitive Eating and how it has shaped our food philosophies, both personally and in our careers. But first, Rachel made the most DELICIOUS cookies ever, and Erinn tried really hard to not eat them all. Instead, they both savored every chocolatey, crumbly morsel. Guilt free!

We’ve talked about Intuitive Eating in almost every episode so far, and it’s about time we spent some quality time discussing our favorite topic. We explain what the Intuitive Eating concept is, why and how it works for us, our personal journeys into this food philosophy (WARNING: we get deep! like, Junior High insecurities deep!), and how others can get started in this eating practice if they so desire! Special thanks to Rachel’s family and Erinn’s family for providing insightful thoughts on the topic of Intuitive Eating.

Rated explicit because we include a blooper at the end where Erinn takes the Lord’s name in vain and Rachel drops the F bomb. Rated clean if you skip the bloopers!

We also want to thank those who have been listening to our show, leaving reviews and comments, sending messages on Facebook and by email- it truly means so much that this fun, creative project we have put out there is being heard and enjoyed! In case you’re wondering how to leave a review on iTunes for us, here’s a brief how-to:Click this link to go to our page on the iTunes Store, click the button, “Write a Review,” create a nickname or use your real name, let us know what you think of the show, and click submit! Thanks again for joining us around our kitchen table!

We start today’s episode with our first TASTE-TEST! Erinn bought five different high protein bars from her favorite store in the entire universe, Sprout’s Farmers Market, and then sampled each with Rachel.

We also discussed a recent study exploring the “The Right Dose of Exercise for a Longer Life,” written up in the New York Times’ Well Blog. Listen in on how we currently like to exercise, what we wear, and our current favorite songs to get motivated!

Special thanks to Dr. Shannon Smith, fellow dietitian, exercise physiologist and sports nutrition expert, for her best pre- and post-workout fuel recommendations!

This episode is rated Explicit because Erinn says what the hell, Rachel says what the hell, and there’s the ever-present F-bomb at the very end in the bloopers (did you know we always include bloopers?! Make sure you stick around for them!). What the hell?!

We start today’s show with a delicious dessert, Hippie Crispy Treats from Food52 Baking, the first dessert on Table Chat! Erinn made it, then Rachel ate it.

In this episode, we are talking all about what we eat when we eat alone. We got the idea from one of our favorite shows, Sex and the City, so in addition to sharing what our menu looks like for a party of one, we took two different “which Sex and the City Character are you” quizzes and of course, we chat about our respective results! See if you can guess which character we both get. And you can take the two quizzes we did, too! Find them here and here. Also, why are we still obsessed with Sex and the City after all these years? What is so appealing about the show? We think this article sums it up pretty well!

We also share the things we like to do and wear when no one else is around because we’re both homebodies at heart. Rachel paints her nails with this perfect pink Essie polish, Erinn shares her favorite eyebrow shaping tool, and they both LIVE for comfy pajamas like these or these.

This episode rated explicit because we throw the word sex around a few times, but share nothing gross or personal- we promise. And Rachel says “long-ass”. As usual, sorry to our moms.

Line an 8-inch square baking pan with parchment paper, allowing it to drape over the edges.

To make the bars, combine the maple and rice syrups in a large pan over medium-high heat. Bring to a boil and cook, stirring frequently, for 1-minute. Remove from the heat, add the almond butter, chocolate, coconut oil, and salt, and stir until the mixture is smooth and the chocolate is melted. Fold in the cereal.

Transfer the mixture to the lined pan and pack it firmly and evenly using a spatula or your fingers (you may want to dampen your fingers to prevent sticking).

To make the topping, combine the chocolate and oil in a small saucepan and cook over very low heat, stirring constantly, just until the chocolate has melted, then cool for 5 minutes.

To assemble the treats, pour the topping evenly over the rice mixture and smooth the top with a rubber spatula. Sprinkle the almonds and salt over the top.

Let set at cool room temperature for about 2 hours, or in the refrigerator for about 1 hour, until firm. Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 squares.

These treats are at their very best the day they're made. They'll keep at room temperature for several days, though the cereal will soften slightly.

Today we chat all things kitchen! We take you on a virtual tour of our kitchens, discuss our can’t-live-without cooking utensils, and our kitchen hits and misses! We also chat about saving money at the Le Creuset Outlet store, the simple joy of cottage cheese and crackers, and our dream kitchens if budget wasn’t a factor. Also, send us your name if you made it through this really long episode, and we’ll send you a prize! No joke. We love sending snail mail!

Erinn’s dream kitchen (complete with woman crush, Diane Keaton):

Rachel’s dream kitchen (well, a corner of it):

Here are some of the cooking utensils, food items, and other fun things we discussed this episode:

Let us know all about the go-to’s in your kitchen- we would love to know and chat more! You can leave a comment on this post below, send us an email, or visit us on social media! Of note, since recording this episode Rachel tested and updated the recipe to yield a crispier fry! Total 5 out of 5 now!

Scrub the potatoes, keeping the skin on. Trim ends and slice a small sliver off the bottom of each potato so they will rest flat. Cut lengthwise into discs (about four to five ¼-inch slices) and then cut those into fries (about three to four ¼-inch fries).

Soak fries in cold water for 45 minutes (this helps fries cook crispier, but can be skipped if short on time).

If soaked, rinse and dry off. Then in a large bowl, toss the potatoes with olive oil until lightly coated. Add brown sugar, paprika, cinnamon, chili powder, and salt. Toss again until evenly coated.

Line a baking sheet with parchment paper or aluminum foil. Lay fries out, spacing them evenly.

Bake for 15 minutes, then flip the fries and continuing cooking, about 15 minutes. For final 1-2 minutes, flip oven to broil.

While the fries are finishing, make your dill dip. Mix together the yogurt and other dip ingredients. Taste and add more pepper if desired.

Welcome to Table Chat!

I'm Rachel (on the left), and I'm Erinn (on the right). We're full-time Registered Dietitians and part-time pizza/taco enthusiasts. This is our website where you'll find all of the current and past episodes of Table Chat, where we talk food, nutrition, and whatever else we feel like. Come sit around our table and chat, because the more you know, the more you can eat!

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